Cookies and Cream Cupcakes — Soft, fluffy chocolate cupcakes with Oreo frosting you’ll want to eat by the spoonful! Ready in under an hour, and perfect for birthdays, parties, and family gatherings!
Chocolate Cupcakes with Oreo Frosting
Recently my daughter celebrated her eighth birthday.
When I asked her what kind of treats she wanted to bring to school to celebrate with her classmates she said chocolate cupcakes.
Sounds easy enough, right? Not so much. Long gone are the days of bringing in a box of Twinkies, Ding Dongs, or even your average homemade chocolate chip cookies.
Everything requires teacher pre-approval and in my daughter’s small class, the teacher went down the line of the kids’ various dietary requirements: vegan, dairy-free, egg-free, peanut-free.
Making cupcakes without butter is easy because I think oil keeps them softer and moister anyway. But no eggs was new for me and I was worried about the texture and them being too dense and not fluffy enough.
I was pleasantly shocked when not only did the turn out, but they’re rich, wonderfully chocolaty, and the texture is incredible. Super soft, fluffy, light, springy, and perfectly moist.
Even if I don’t ‘need’ to make vegan cupcakes, this is my new go-to chocolate cupcake recipe because it’s fast, easy, and they tasted incredible.
You’re in luck if you ever happen to run out of milk, eggs, and butter all at once. Or have to make treats for a crowd with various dietary requirements. The recipe halves easily, too.
What’s in the Cookies and Cream Cupcakes?
To make the chocolate cupcakes, you’ll need:
- Milk (any kind)
- Apple cider vinegar
- Granulated sugar
- Oil
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda and baking powder
- Salt
To make the Oreo frosting, you’ll need:
- Butter, non-dairy butter, or shortening
- Confectioners’ sugar
- Oreos
How to Make Cookies and Cream Cupcakes
These accidentally vegan chocolate Oreo cupcakes come together like your typical cupcake recipe. No special ingredients or steps involved!
- Preheat oven to 350F and line two 12-count regular muffin pans with paper or foil liners.
- To a large bowl, add the milk, apple cider vinegar, stir, and set aside for about 5 minutes to curdle.
- While waiting for the milk, to a separate large bowl, add the sugar, oil, vanilla, and whisk a bit.
- Add the curdled milk to the sugar-oil mixture and whisk until smooth and combined; set aside.
- To a separate large bowl, add the flour, cocoa, baking soda, baking powder, salt, and whisk to combine.
- Slowly add the wet mixture to the dry, stirring until smooth and no large lumps remain.
- Turn batter out into prepared muffin pans, filling each cavity to about 3/4-full.
- Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter, and are domed and springy to the touch.
- After cupcakes have cooled completely, they can be frosted.
Can This Recipe Be Halved?
Yes, very easily! If you only need 12 cupcakes, simply halve the ingredients and bake in a standard 12-cup cupcake pan.
Do I Use the Entire Oreo?
Yes! Use the whole Oreo (i.e. both the chocolate cookie and the cream filling). The whole thing is vegan, if that’s important to you.
Tips for the Best Cookies and Cream Cupcakes
- I made 22 Oreo cupcakes and you could probably get 24 from the batch if you fill them more shallow.
- Start checking the cupcakes at the 17-minute mark. All ovens and climates vary, and you don’t want to accidentally over bake the cupcakes.
- I used regular Oreos to make the Oreo frosting, but you can use Double Stuf or another flavor if desired.
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Cookies and Cream Cupcakes
Ingredients
Cupcakes
- 2 cups milk, I used unsweetened vanilla almond milk, use any kind you'd like
- 1 tablespoon apple cider vinegar
- 1 ½ cups granulated sugar
- ⅔ cup canola or vegetable oil
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened natural cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Frosting
- 1 cup butter, non-dairy butter or shortening (I used Earth Balance Sticks
- 3 to 3 ½ cups confectioners’ sugar
- 24 Oreo cookies, roughly chopped
Instructions
Cupcakes
- Preheat oven to 350F and line two 12-count regular muffin pans with paper or foil liners. I made 22 cupcakes and you could probably get 24 from the batch if you fill them more shallow; and the recipe halves easily if you need 11-12 cupcakes. Set pans aside.
- To a large bowl, add the milk, apple cider vinegar, stir, and set aside for about 5 minutes to curdle. It doesn’t get as thick as regular buttermilk and that’s okay.
- While waiting for the milk, to a separate large bowl, add the sugar, oil, vanilla, and whisk a bit. Mixture is thick and granular.
- Add the curdled milk to the sugar-oil mixture and whisk until smooth and combined; set aside.
- To a separate large bowl, add the flour, cocoa, baking soda, baking powder, salt, and whisk to combine.
- Slowly add the wet mixture to the dry, stirring until smooth and no large lumps remain. A few tiny lumps are okay. Don’t overmix because that can result in tough cupcakes.
- Turn batter out into prepared muffin pans, filling each cavity to about 3/4-full.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter, and are domed and springy to the touch. Start watching closely and checking at 17-18 minutes since all ovens and climates vary; don’t overbake which is easy to do with dark-colored items.
- Allow cupcakes to cool in pan for 5 to 10 minutes before removing and placing on a wire rack to cool completely.
- After cupcakes have cooled completely they can be frosted.
Frosting
- To a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter, confectioners’ sugar, and beat on low speed for about 2 minutes before increasing to high speed and beating for about 3 minutes, or until very light and fluffy; set aside.
- Roughly chop the Oreos. I chop by hand because I like some decent-sized pieces of Oreos rather than having them pulverized into crumbs which is what tends to happen all too quickly in the food processor.
- Add the Oreos to the frosting and mix on low speed until just incorporated, about 30 seconds.
- Frost each cupcake with a generous dollop of frosting. I used my 2-tablespoon cookie scoop but you can experiment with what works best.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Oreo Desserts:
Oreo Brownie Lush — A rich and decadent brownie pudding dessert made with fudgy brownies, cream cheese, chocolate pudding, whipped topping, and Oreo cookies!! EASY, great for parties, and it’s a chocoholic’s dream!!
Cookies and Cream Cake – Soft, tender cake loaded with chunks of Oreos in every bite with more Oreos on top!! Easy and a crowd favorite!!
The BEST French Silk Pie— This French silk pie is made with an Oreo cookie crust. The filling is a cross between chocolate mousse and chocolate cheesecake, and it’s so addicting!
Loaded M&M’s Oreo Bars — Stuffed to the max with M&M’s and Oreos! These Oreo cookie bars are an easy, no-mixer recipe that’s ready in 30 minutes. Always a hit at parties!
Death by Chocolate No-Bake Cheesecake Bars — Only for serious chocoholics because they’re rich, creamy, decadent, and loaded with chocolate!! NO-BAKE and an easy MAKE-AHEAD dessert!!
Oreo Cream Cheese Brownies — Fudgy brownies with a layer of cream cheese and tons of Oreos! They’ll be your new favorites!
Fudgy Mint Chocolate Brookies — Brownies meet cookies in these fudgy, soft and chewy, no-mixer bars loaded with mint Oreos!
When your mom is Averie Cooks, there’s really no contest for who brings in the best treats all year!!
You are the BEST! I owe you a drink for that :) But you don’t drink! So….a big hug :)
WoW! Someone really worked their magic on these little yummies. It’s crazy how many restrictions are with the schools these days but you were able to whip up a cupcake that looks light, fluffy and heavenly. And that frosting. . .just hand me the bowl and a spoon and I will be happy as a clam.
Oh my lanta…this frosting is simply to die for! The vegan cupcakes sound incredible, and I know I’ll just want to make an extra bowl of that frosting to dig right into!
Oh my lanta <--- haven't heard that one in ages. Love it!
I can’t believe Skylar is EIGHT! Also, that people still bring in treats on their birthdays. Like, wow. I always brought in rice krispie treats. Because EASY.
Skylar’s classmates are LUCKY.
For another reader, I just had to dig up a 2009 post today. And here we are, 6 years later. And my 2 year old turned 8. Whoa.
I googled “cookie butter”–we don’t have a Trader Joe’s out here–so I checked on recipes for how to make it–guess whose recipe popped up??? Yours, of course. I dunno, I rarely keep Nutella in the house because of its addictive properties … I’m afraid I’ll start mainlining cookie butter once I try it … anyway, thanks for your thoughtful response and you are right, you already have many options available out there!
Biscoff Spread is essentially cookie butter and you can order that online on Amazon or just go to your local groc store or Target. Most carry it these days! If you think Nutella is tempting, I actually think C.B. is worse :)
These look so good! I’m shocked they came out so light and fluffy without eggs, but I guess the ACV did the trick. Shows what I know!
It totally reminds me of cookies and cream ice cream on top! very cool! And happy belated birthday to your daughter :) <3
I needed this recipe in November for MY daughter’s classroom birthday treats … instead, I took your peanut butter/corn flake/chocolate bars due to the need to supply a non-egg, non-strawberry treat (BTW, those funny little 3rd graders asked my daughter for the recipe). Funny thing was, no one in her class had peanut allergies …
If you ever come up with a gluten-free, egg-free, peanut butter free treat, LMK. When I have to make gluten-free items, I tend to rely on peanut butter or egg products as a back-up, but I can foresee situations where I might need to meet multiple allergy needs at the same time. I suppose there is always Rice Krispie Treats …
Well now you have this recipe for the next classroom party!
a gluten-free, egg-free, peanut butter free treat, LMK = I would say if it’s a peanut allergy, to use almond butter not PB (sunflower seed butter is iffy b/c it’s thin but it can sometimes work). Also Cookie Butter works instead of PB for most no-bake bars BUT it’s not GF so if you ever just needed it nut-free without the GF, that would work.
6 year old post, the taste still rocks; hits every one of your criteria https://www.averiecooks.com/2009/10/raw-vegan-chocolate-chip-cookie-dough.html
https://www.averiecooks.com/2014/10/chocolate-peanut-butter-fudge-bars.html – things like that but use almond butter, GF rice krispies, etc. or try with Sunflower Seed Butter. I mean there are lots of combinations/permutations here with ALL my no bake cereal bars but you get the drift! https://www.averiecooks.com/category/dessert/bars
Incredible is right! Love that these turned out so fabulous without eggs.
My kids would be so proud to bring these fine cupcakes to school.
Have a great weekend Averie!
Have a great weekend, too, Melanie!
I am not proud of the things that I would do to be a child in your daughters class. That FROSTING?! I need these cupcakes! I CANNOT believe these are vegan either! Pinned!
Thanks Taylor and thanks for pinning!
Oh that frosting!!! I love how you appropriately put a generous mound of it on those cupcakes. A couple of my co workers have kids in elementary school so I have heard how times have changed regarding class treats. Definitely a challenge these days to make something for everyone and these look great!
So challenging, it’s crazy! Definitely not like the old days! And me and frosting…never skimpy :)
Cookies and Cream frosting!! You got me hooked on that one line! Have to make this!
I love baking vegan chocolate cake bases because it’s so much fun to pour the apple cider vinegar in and watch it fizzle! And these look so phenomenal. Your lucky daughter and her classmates!
By the way, the fact that Oreos are vegan has always weirded me out. What exactly is their “creme” made of, I wonder? Except, you know, fantastically addictive stuff.
I have thought about that too about the creme filling and wondered but then just decided ignorance is bliss :) I’m glad you knew that random factoid about Oreos though too!
Averie – I love how you took a difficult challenge and totally rocked it’s socks off. It is crazy how many dietary restrictions students have these days. As a teacher, I get a list at the beginning of the year, and sometimes I get really sad for kids who can’t eat chocolate, peanut butter, and even berries. I’m sad just thinking about it right now. I’m sure your daughter is very proud to have you as her mama. Keep being awesome! :)
Didn’t know you were a teacher!! Keep being awesome and doing what you’re doing!!
And I can only imagine when you see the list of allergies, how overwhelming and daunting it must be as the teacher, and yes you feel so badly! Thankfully no one has a chocolate allergy in my daughter’s class!
Looks incredible as always. Now I want something sweet. But I think I’ll go for a smoothie. Much healthier haha :) But on Sunday I’ll have “real”-sweets for sure. :)))
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OMG you have outdone yourself once again! The frosting looks to die for. You are So lucky you can bring homemade treats to her school. The elementary schools here first of all don’t allow “junk” and on top of that everything has to be a packaged product. Your daughter is so lucky. Happy belated bday to her.
She has gone to a school in the past where they were extremely strict about birthday treats. As in an individualized packet of Goldfish crackers was as ‘bad’ as we could get. This was actually only the first year where we could do something like this so wanted to make sure it was extra special :)